Balsamic Vinaigrette

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Balsamic Vinaigrette

Everyone should have a simple balsamic vinaigrette into their repertoire. Sure, it’s pretty easy to grab a store bought dressing, but sometimes you run out, sometimes you don’t have the right kind, and sometimes (most of the time for me) homemade just tastes better.

Here is a quick recipe for an easy balsamic vinaigrette. But pay attention to the technique. You can easily swap out different vinegars (like red wine, champagne, fig, apple cider) and different oils (walnut, lemon, herb) for a different twist on essentially the same recipe.

Ingredients for Balsamic Vinaigrette

Balsamic vinegar – 1 tablespoon

Olive oil – 3 – 4 tablespoons

Dijon Mustard – Third to half a teaspoon

Honey – Drizzel

Ketchup – Third to half a teaspoon

Diced Shallot – half tablespoon

Salt and pepper

Recipe Overview & Keys to Success

There are just a couple things you really need to pay attention to make a good vinaigrette:

Use a little mustard. Even if you don’t love mustard, I’d suggest you use a little. Mustard helps the oil and vinegar combine into an emulsification as you whisk it together. Without the mustard, this becomes much harder.

When you add the oil, drizzle it in very slowly. A slow pace helps to emulsify the liquids. As the vinaigrette takes shape you speed up the drizzle.

Finally, what the balance. You’re looking for harmony between the ingredients, so taste as you go. The vinaigrette should be tangy, sweet, and have a good mouth feel. Fortunately, it’s easy to add ingredients as you go, so don’t be shy about testing and adjusting.

To make balsamic vinaigrette

Combine all the ingredient except for the oil into a mixing bowl and stir to combine

Start to drizzle in the olive oil a few drips at a time while simultaneously whisking to combine. The sauce should start to thicken as the oil is combined.

Add the remaining oil until it is fully combined or the desired consistency is reached

Taste and adjust

Note – if at any time it looks like the oil is not longer getting absorbed, stop adding the oil and whisk until what is in the bowl is combined.

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Everybody eats. And at some point most of us cook...at least something. But when I talk with amateur chefs the conversations too often go right to what to cook, without spending anytime on how to cook.

For me cooking, is about technique. Sure, recipes are great, but they don't make great food: People do. My goal is to teach and show people how to cook, so they can take any set of ingredients and make something special.